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Papad Ki Sabzi

Abhipriya Raghav
A traditional Rajasthani recipe made with roasted papads, yogurt and other spices.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 2 servings

Ingredients
  

  • 4-5 papads, any dal papad
  • 1 cup yogurt
  • 1/4 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1 tbsp all purpose flour / maida
  • 1 cup water
  • 1 tbsp oil
  • 1/2 tsp cumin seeds
  • 1/4 tsp asafoetida / hing
  • 2 red chilies
  • 3 green chilies, slit
  • 1 tbsp ginger-garlic-green chili paste
  • 1 medium-sized onions, finely chopped
  • 1/2 tsp garam masala
  • 1 tsp kasuri methi
  • handful of chopped coriander leaves
  • salt, as per taste

Instructions
 

  • In a bowl, add yogurt, turmeric powder, red chili powder, coriander powder , cumin powder and maida. Whisk everything well.
  • Add 1 cup water to it and mix everything without any lumps. Set aside
  • Heat up a kadai on medium flame and add 1 tbsp oil.
  • When the oil is hot, add the cumin seeds and let it splutter.
  • Then add the red chilies and the hing and fry for a few seconds.
  • Add the ginger-garlic-green chili paste and the green chilies and saute until the raw smell disappears.
  • Add the onions and saute until they turn translucent.
  • Reduce the flame to low and add the whisked curd to the kadai and mix well. Let it come to a boil.
  • Meanwhile roast the papads on direct flame.
  • Break the roasted papads randomly into pieces as shown in the picture. Set aside.
  • When the curry comes to a boil, add the garam masala, crushed kasuri methi and the coriander leaves. Mix well and let the curry boil until it reaches the desired consistency.
  • Finally add the broken papads, salt and mix well. Cover the lid, switch off the flame and let it rest for 5-10 minutes for the papads to soak up before serving.
  • Serve hot papad ki sabzi drizzled with some ghee on top, with phulkas, parathas or rotis

Notes

  • Any dal papad can be used.
  • Whisk the yogurt and the spices well without any lumps.
  • Add green chilies, red chilies and red chili powder as per your level of spiciness.
  • Adding onions are completely optional.
  • You can also fry the papads in oil instead of roasting them. But, the charred taste that comes while roasting adds more flavor to the curry.
  • Do not worry if the edges of the papads turn dark brown-black while roasting on direct flame. Like I said, it gives more flavor to the curry.
  • While adding the whisked curd make sure that the flame is on low as the curd curdles when heated. A little bit of curdling takes place. That is absolutely fine.
  • The curry thickens after adding the papads and on cooling down. So switch off the flame accordingly.
  • Let the papads soak well before serving.
  • Add salt as per taste and note that the papads have salt in them too. Add accordingly.
  • Drizzling a little bit of ghee before serving lends the curry a great taste. This is my personal opinion. I loved it and it is completely optional. 
Keyword curry, Lockdown Series, papads, spices, yogurt